Production of bacteriocins active against Listeria monocytogenes and Listeria innocua from dairy enterococci

Tarelli, Giovanna Torri; Carminati, Domenico; Giraffa, Giorgio

doi:10.1006/fmic.1994.1027

Cited by 59 publications

(40 citation statements)

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“…Production of EntL50A, EntL50B, EntP, and EntQ was observed from the beginning of the exponential phase of growth, and the highest enterocin concentrations were detected at the late logarithmic phase or the beginning of the stationary phase ( Fig. 2; Table 3), as described for most bacteriocins, such as enterocin 1146 (enterocin A) (57), enterocin 900 (enterocin B) (25), and enterocin 7C5 (64). Temperature has been shown to have a non-growth-related influence on bacteriocin production by some LAB strains (43).…”

Section: Discussionmentioning

confidence: 58%

“…After E. faecium L50 entered the stationary phase and the maximum concentration of EntL50A, EntL50B, EntQ, and EntP was achieved, both bacteriocin concentration and antimicrobial activity showed a gradual decrease, which was faster at increasing temperatures. This behavior may be explained by one or more of the following factors: (i) instability of the bacteriocin molecules, (ii) bacteriocin degradation due to protease activity and/or low pH, (iii) aggregation of bacteriocin monomers rendering less active oligomers and/or complexes with other media constituents, and (iv) readsorption of bacteriocins to the producer cell surface at low pH (19,25,32,57,64).…”

Section: Discussionmentioning

confidence: 99%

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Immunochemical Characterization of Temperature-Regulated Production of Enterocin L50 (EntL50A and EntL50B), Enterocin P, and Enterocin Q byEnterococcus faeciumL50

Criado

Gutiérrez

Martín

et al. 2006

Appl Environ Microbiol

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Polyclonal antibodies with specificity for enterocin L50A (EntL50A), enterocin L50B (EntL50B), and enterocin Q (EntQ) produced by Enterococcus faecium L50 have been generated by immunization of rabbits with chemically synthesized peptides derived from the C terminus of EntL50A (LR1) and EntL50B (LR2) and from the complete enterocin Q (EntQ) conjugated to the carrier protein keyhole limpet hemocyanin (KLH). The sensitivity and specificity of these antibodies were evaluated by a noncompetitive indirect enzyme-linked immunosorbent assay (NCI-ELISA) and a competitive indirect ELISA (CI-ELISA). The NCI-ELISA was valuable for detecting anti-EntL50A-, anti-EntL50B-, and anti-EntQ-specific antibodies in the sera of the LR1-KLH-, LR2-KLH-, and EntQ-KLH-immunized animals, respectively. Moreover, these antibodies and those specific for enterocin P (EntP) obtained in a previous work (J. Gutiérrez, R. Criado, R. Citti, M. Martín, C. Herranz, M. F. Fernández, L. M. Cintas, and P. E. Hernández, J. Agric. Food Chem. 52:2247-2255, 2004) were used in an NCI-ELISA to detect and quantify the production of EntL50A, EntL50B, EntP, and EntQ by the multiple-bacteriocin producer E. faecium L50 grown at different temperatures (16 to 47°C). Our results show that temperature has a strong influence on bacteriocin production by this strain. EntL50A and EntL50B are synthesized at 16 to 32°C, but production becomes negligible when the growth temperature is above 37°C, whereas EntP and EntQ are synthesized at temperatures ranging from 16 to 47°C. Maximum EntL50A and EntL50B production was detected at 25°C, while EntP and EntQ are maximally produced at 37 and 47°C, respectively. The loss of plasmid pCIZ1 (50 kb) and/or pCIZ2 (7.4 kb), encoding EntL50A and EntL50B as well as EntQ, respectively, resulted in a significant increase in production and stability of the chromosomally encoded EntP.

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Section: Discussionmentioning

confidence: 58%

Section: Discussionmentioning

confidence: 99%

Immunochemical Characterization of Temperature-Regulated Production of Enterocin L50 (EntL50A and EntL50B), Enterocin P, and Enterocin Q byEnterococcus faeciumL50

Criado

Gutiérrez

Martín

et al. 2006

Appl Environ Microbiol

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“…Importantly, enterocins show a strong activity against Listeria, which can be of practical use in the food industry [18,26,35]. Enterococcus strains displaying an inhibitory spectrum due to the production of enterocins targeted against Listeria and/or Clostridium [30,59] have been reported to be interesting as protective cultures for cheese manufacture [48]. While a few reports have shown enterocins to be active against Gram-negative bacteria such as E. coli [5,26,49,58], Shigella sonnei, Shigella flexeneri [54] and Vibrio cholera [52], the majority of the reports show that bacteriocins are least active towards Gram-negative organisms [3,6,12,37].…”

Section: Discussionmentioning

confidence: 99%

Incidence of virulence in bacteriocin-producing enterococcal isolates

Gupta

Malik

2007

Lait

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-Enterococci isolated from a total number of 68 dairy products and 28 human fecal samples were screened for bacteriocin production. The incidence of the bacteriocin-production trait was highest among the cream samples (33.51%), followed by dahi samples (15.55%), raw milk samples (9.51%), Cheddar cheese (9.2%) samples and human feces (4.72%). The isolates showed antilisterial effect besides activity against other lactic acid bacteria. Sixty potent bacteriocin-producing isolates of enterococci were evaluated for the incidence of virulence characters for their safe exploitation. None of the isolates was found to exhibit gelatinase, DNAse or β-hemolysis activity. Furthermore, only 4 bacteriocin-producing isolates among 60 were observed to be vancomycinresistant. It was concluded that bacteriocin-producing Enterococcus strains lacking hemolytic activity and not carrying vancomycin resistance genes may be safely exploited as starter cultures, co-cultures or probiotics. Résumé -Incidence de la virulence d'isolats d'entérocoques produisant une bactériocine.Des entérocoques isolés de 68 produits laitiers et 28 échantillons fécaux humains ont été criblés pour leur production de bactériocine. L'incidence de ce caractère était maximale dans les échantillons de crème (33,51 %), suivis des échantillons de dahi (15,55 %), de lait cru (9,51 %), fèces humains (4,72 %) et fromage Cheddar (9,2 %). Outre leur activité contre les autres bactéries lactiques, les isolats avaient un effet anti-listeria. Soixante isolats d'entérocoques ayant la capacité de production de bactériocine ont été évalués pour l'incidence de leurs caractères de virulence sur leur sécurité d'emploi. Aucun des isolats n'a montré d'activité gélatinase, DNAse et β-hémolyse.

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“…They occur and grow in a wide variety of artisanal cheeses produced in southern Europe (Portugal, Spain, Italy and Greece) from raw or pasteurised goat's, ewe's, water-buffalo's or bovine milk. High levels of contaminating enterococci usually result from poor hygienic practices during cheese manufacture [48,51,66] and lead to deterioration of sensory properties in some cheeses but they play a major role in ripening and aroma development in other cheese varieties [11,13,48,54,56,67,68]. Moreover, for some Enterococcus species there is no evidence at present for a role in human disease [15].…”

Section: Introductionmentioning

confidence: 99%

Proteolytic, lipolytic and autolytic activities of enterococci strains isolated from Egyptian dairy products

El-Din¹,

El‐Soda

Ezzat

2002

Lait

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-Enterococci were isolated from Egyptian Domiatti and Mish cheeses made from raw milk. The proteolytic, lipolytic and autolytic activities of the isolated strains were studied to select the most appropriate cultures to be used for the enhancement of the organoleptic properties of cheese. The intracellular peptide hydrolase activities of enterococci strains were determined using various synthetic aminopeptidase and dipeptidyl-aminopeptidase substrates. 4-nitrophenyl and 2-nitrophenyl derivatives of fatty acids were used to measure the esterolytic activity of the different strains while emulsions of various triglycerides and butter fat were used to evaluate their lipolytic activities.The autolytic properties of the cultures were also considered. Three strains of Enterococcus faecium were freeze-shocked and evaluated as adjunct cultures in a cheese slurry system. All the strains exhibited an aminopeptidase activity hydrolysing leucyl 4-nitroanilide faster than the arginyl, alanyl, prolyl or glycyl derivatives. An active dipeptidyl-aminopeptidase activity was also detected. The Enterococcus faecium strains showed an active esterase system. The 4-nitrophenyl derivatives of the fatty acids were hydrolysed faster than the 2-nitrophenyl. The lipase substrates were hydrolysed according to the following order: tributyrin > tricaproin > tricaprylin > butterfat. The autolytic properties varied according to the strains tested. Cheese slurries ripened with adjunct Enterococcus faecium exhibited considerably higher levels of water-soluble nitrogen (WSN) and total free amino acids (FAA) when compared to the control after incubation for 5 d at 32 o C. With this finding, a high variability of some technologically relevant properties was found and could be the basis for the selection of specific cultures to be used as adjunct cultures in the production of traditional cheeses. Enterococcus / aminopeptidase / esterase / autolyse / levain atténué

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Production of bacteriocins active against Listeria monocytogenes and Listeria innocua from dairy enterococci

Cited by 59 publications

References 0 publications

Immunochemical Characterization of Temperature-Regulated Production of Enterocin L50 (EntL50A and EntL50B), Enterocin P, and Enterocin Q byEnterococcus faeciumL50

Immunochemical Characterization of Temperature-Regulated Production of Enterocin L50 (EntL50A and EntL50B), Enterocin P, and Enterocin Q byEnterococcus faeciumL50

Incidence of virulence in bacteriocin-producing enterococcal isolates

Proteolytic, lipolytic and autolytic activities of enterococci strains isolated from Egyptian dairy products

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